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I am completely serious when I say that I might love leftovers more than the original serving. I realize there are some exceptions, but for the most part I’m a leftovers kind of girl.
I was recently treated to a Prime Rib dinner that WAY surpassed how I remembered this classic roast, so melt-in-your-mouth delicious. Two days later we found ourselves buried in Christmas leftovers. I sent a text message home…”how about Vegetable Beef Soup for dinner?” He trumped that…”how about Beef Stroganoff.” To which I replied…”Bring it.” And so he did.
This dish could be made with any leftover steak or nice tender beef strips. Classically Beef Stroganoff sauce has sour cream mixed in. We like to plate it with a dollop on top to swirl in as you like. Here is the best recap of our recipe…however any dish, like Stroganoff, that has layers of ingredients and flavors is your chance to nuance with a little of this and a lot of that. Get happy. Great leftover ingredients deliver wonderful dishes.
- 1 onion, sliced
- 1 shallot, sliced
- 2 garlic cloves, minced
- 8 oz. fresh mushrooms, sliced
- ½ tsp. dried thyme
- ½ tsp. dried sage
- ½ tsp. dried tarragon
- salt & pepper
- 1 cup leftover beef, sliced into strips
- 2 Tbl. butter
- 2 Tbl. flour
- 1 tsp. Dijon mustard
- 1 Tbl. Worcestershire sauce
- 1 oz. red wine
- 1 cup beef stock
- pinch cayenne pepper
- 2 Tbl. sour cream
- fresh minced parsley for garnish
- In a large dutch oven, saute onion and shallot until just tender, add in garlic and saute an additional minute, remove and reserve.
- Then add mushrooms, thyme, sage, tarragon, salt & pepper to pan and saute until soft and mushrooms have released liquid, remove and reserve with onions.
- Sear the sliced beef, reserve.
- Build the sauce by making a roux with the butter and flour, then add in Dijon, Worcestershire, red wine, cayenne, and beef stock. Bring to a gentle simmer and allow sauce to thicken slightly.
- Return onions, mushrooms, and sliced beef to the pot and heat through.
- Serve over buttered noodles, with a dollop of sour cream, and a sprinkling of fresh parsley.
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ok I followed the recipe exactly…..this was so bad, the tarragon over powered the entire dish, so much that it went in the garbage. if you are a fan of tarragon you may enjoy……not for my family!!
Do you use olive oil or butter to start the sautéing of the onion and shallot?
This recipe was wonderful. I have to admit, I had to add more wine. So tender. Loved this!
This is amazing!!!! Husband on 3rd helping!!! Served with a cucumber salad. Fantastic Thank you! Plus easy easy!!!
1oz of red wine? Not a typo?
This was a great hit with my husband and son!! They can’t wait until I make another roast just so that I can make this recipe dish. Thanks for posting
Was a fantastic tasty dish for roast beef leftovers and so quick..!
This was very good. I cook almost every night so we are picky, this hot all the right notes. Thanks for an easy to.prepare , delicious meal.
Made your recipe tonight with leftover beef tenderloin. It was delicious! Thank you!
Tried your beef stroganoff. Absolutely wonderful. So tasty. All the family loved it. Thank you
This is an awesome tasting dish.I’ll make it again. Thanks for sharing it. 5stars from our family.
I have made this recipe two times now and can positively confirm that there is a time when leftovers are better. There is no way that the beef could ever be so tender the first time. Even my gravy-hating husband had a second helping and almost licked his plate. Thanks for a fabulous recipe Libby!
Thank you so much Donna. Glad you’ve brought your hubs around too.